Umami Dashi Daikon


[Serves 2]

• Rice Water (the water used to rinse rice before cooking)
• 1/3 Daikon Radish
• 600 grams Water
• 2 bags Dashi Packs (Any)
• 27 grams Light Soy Sauce
• 60 grams Mirin


Cut the daikon radish into 1-inch-thick rounds, peel generously, bevel the edges, and make shallow cuts on surface, in an ‘X’ shape with a knife. 


Par-boil in rice water for about 10 minutes.


In a different pot, add dashi pack to the water and put on the heat. Once it comes to a boil, simmer on medium heat for 7 minutes, then squeeze and remove the dashi pack.


Drain the boiled daikon, rinse with water and place it in a pot. Add dashi, cover with a drop lid and simmer over low-medium heat for 20 minutes.


Add rest of the ingredients and continue simmering over low heat for an additional 20 minutes.


Let it cool once, allowing the flavors to soak in. Reheat when serving.


Peeling the daikon is a good way to show off your knife skills, but if you are not confident feel free to use a peeler.

Used in this Recipe

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